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Ingredients
- Serves 4 people
4 bundles of fresh thin egg noodles
10 large dried shitake mushrooms (soaked in 4 cups hot water)
1 tbsp fish sauce
1 tbsp soy sauce
1 tbsp dark soy sauce
1 tbsp oyster sauce
200 g minced pork (marinade with 1 tsp soy sauce, ¼ tsp sugar, ¼ tsp pepper and 1 tsp cornstarch)
200 g pork loin, thinly sliced (marinade with 1 tsp soy sauce, ¼ tsp sugar, ¼ tsp pepper and 1 tsp cornstarch)
8 ready-made pork balls
8 cups pork broth
4 tsp crispy pork lard
4 tsp soy sauce
4 tbsp black vinegar
4 tsp fish sauce
4 tbsp chilli paste (optional)
8 tbsp liquid from braising mushroom
4 pcs lettuce leaves (washed, for garnish)
2 stalks spring onion (chopped for garnish)
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Bak Chor Mee
Regardless of the time of day or hawker centre in Singapore, you will find someone having a bowl of Bak Chor Mee. Literally translated to minced meat noodles, this famous dish is typically served dry with slices of stewed mushroom, a variety of pork cut atop noodles lovingly tossed with a sauce that is both savoury and sour. Fun fact: This humble bowl of noodles snagged a Michelin Star in 2016!
- Dễ
- 15 min
- 15 min
- 10 min
- 4 Các bước
- 18 Nguyên liệu
- Dễ
- 4 Các bước
- 18 Nguyên liệu
- 15 min
- 15 min
- 10 min
Instructions
-
Prepare mushrooms
- Remove all soaked mushrooms out of the soaking water.
- Cut off stalks and sliced soaked mushrooms.
- Return mushrooms back into soaking water.
- Add 1 tbsp fish sauce, 1 tbsp soy sauce, 1 tbsp dark soy sauce and 1 tbsp oyster sauce. Bring to a boil.
- Lower heat, cover and let it gently simmer for 1 hour.
-
Cooking the noodles
- Prepare the tossing sauce (pork lard, soy sauce, fish sauce, black vinegar and liquid from braising mushroom) in each individual serving bowl.
- Bring a large pot of water to a boil. Loosen the egg noodles with your hand if they come in tight bundles. Place the noodles in a noodle blanching basket and cook for about 45 secs and use chopsticks on the other hand to stir the noodles while cooking.
- Remove from boiling water and rinse in cold water to stop the cooking process. Shake off any excess water and put in serving bowl.
- Toss the noodles with the sauce.
-
Cooking the meat
- Bring the pork broth to a boil and then put the pork balls in the broth and let them cook for about 2-3 min.
- Portion the minced pork and sliced pork, for one portion, in an empty bowl.
- Ladle the hot broth over the meat.
- Use the back of the ladle to gently break up the meat. Let meat sit for about 1 min. This will not fully cook the meat.
- Bring broth back to a boil. Transfer the minced meat and sliced pork back to the noodle blanching basket and submerge this into the hot broth and use a chopstick to gently break up the meat.
- Top the meat on top of the noodles.
-
Assemble and Serve
- Portion 4-5 slices of braised mushroom, 2 pork balls and garnish with a piece of lettuce and garnish with chopped spring onion.
Garnish and Serve!
You can either serve the soup on the side or ladle it over the noodle if you want. Serve immediately.
Nhận xét
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Hiển thị thêm đánh giá
Nguyên liệu
- Serves 4 people
-
4 bundles of fresh thin egg noodles
-
10 large dried shitake mushrooms (soaked in 4 cups hot water)
-
1 tbsp fish sauce
-
1 tbsp soy sauce
-
1 tbsp dark soy sauce
-
1 tbsp oyster sauce
-
200 g minced pork (marinade with 1 tsp soy sauce, ¼ tsp sugar, ¼ tsp pepper and 1 tsp cornstarch)
-
200 g pork loin, thinly sliced (marinade with 1 tsp soy sauce, ¼ tsp sugar, ¼ tsp pepper and 1 tsp cornstarch)
-
8 ready-made pork balls
-
8 cups pork broth
-
4 tsp crispy pork lard
-
4 tsp soy sauce
-
4 tbsp black vinegar
-
4 tsp fish sauce
-
4 tbsp chilli paste (optional)
-
8 tbsp liquid from braising mushroom
-
4 pcs lettuce leaves (washed, for garnish)
-
2 stalks spring onion (chopped for garnish)
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